Selecting, Preparing and Canning Tomatoes

Whole or Halved Tomatoes (packed raw without added liquid)

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average
of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15
to 21 quarts-an average of 3 pounds per quart.

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins
split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add
bottled lemon juice or citric acid to the jars (See acidification instructions). Add 1 teaspoon of
salt per quart to the jars, if desired. Fill jars with raw tomatoes, leaving 1/2-inch headspace.
Press tomatoes in the jars until spaces between them fill with juice. Leave 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1, Table 2, or Table 3,
depending on the method of canning used. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

Table 1. Recommended Process Time for
Whole or Halved Tomatoes (packed raw without added liquid)
in a Boiling-Water Canner

Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 3,000 ft

3,001 - 6,000 ft

Above 6,000 ft

Raw

Pints or Quarts

85 min

90

95

100

Table 2. Recommended Process Time for
Whole or Halved Tomatoes (packed raw without added liquid)
in a Weighted-Gauge Pressure Canner

Canner Gauge Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 - 1,000 ft

Above 1,000 ft

Raw

Pints or Quarts

40 min

5 lb

10 lb

25

10

15

15

15

Not Recommended

Table 3. Recommended Process Time
for Whole or Halved Tomatoes (packed raw without added liquid)
in a Dial-Gauge Pressure Canner

Canner Gauge Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 - 2,000 ft

2,001 - 4,000 ft

4,001 - 6,000 ft

6,001 - 8,000 ft

Raw

Pints or Quarts

40 min

6 lb

7 lb

8 lb

9 lb

25

11

12

13

14

This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.